Equipment Cleaning, Sanitation, and Maintenance

Xinmiao Wang; Virendra M. Puri; Ali Demirci

doi:10.1007/978-3-030-42660-6_13

Equipment Cleaning, Sanitation, and Maintenance

Xinmiao Wang, Virendra M. Puri, Ali Demirci

Research output: Chapter in Book/Report/Conference proceeding › Chapter

11 Scopus citations

Abstract

The correct plant layout, selection of equipment for food processing, the cleaning and sanitation of the processing equipment and the processing plant, are the key factors to ensure food safety. Factors affecting cleaning and sanitization come from different aspects, including physical factors, chemical factors, biological factors as well as environmental factors. A combination of Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practices (GMP), and Sanitation Standard Operating Procedures (SSOP) serves as the foundation for the cleaning, sanitation, and maintenance of food processing facility and environment. This chapter summarizes the cleaning and sanitation mechanisms and detailed procedures applied in food processing plants, and the cleaning, sanitation, and maintenance of food processing equipment of representative categories.

Original language	English (US)
Title of host publication	Food Engineering Series
Publisher	Springer
Pages	333-353
Number of pages	21
DOIs	https://doi.org/10.1007/978-3-030-42660-6_13
State	Published - 2020

Publication series

Name	Food Engineering Series
ISSN (Print)	1571-0297

All Science Journal Classification (ASJC) codes

Food Science
Bioengineering
Mechanical Engineering
Process Chemistry and Technology

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10.1007/978-3-030-42660-6_13

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title = "Equipment Cleaning, Sanitation, and Maintenance",

abstract = "The correct plant layout, selection of equipment for food processing, the cleaning and sanitation of the processing equipment and the processing plant, are the key factors to ensure food safety. Factors affecting cleaning and sanitization come from different aspects, including physical factors, chemical factors, biological factors as well as environmental factors. A combination of Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practices (GMP), and Sanitation Standard Operating Procedures (SSOP) serves as the foundation for the cleaning, sanitation, and maintenance of food processing facility and environment. This chapter summarizes the cleaning and sanitation mechanisms and detailed procedures applied in food processing plants, and the cleaning, sanitation, and maintenance of food processing equipment of representative categories.",

author = "Xinmiao Wang and Puri, {Virendra M.} and Ali Demirci",

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T1 - Equipment Cleaning, Sanitation, and Maintenance

AU - Wang, Xinmiao

AU - Puri, Virendra M.

AU - Demirci, Ali

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AB - The correct plant layout, selection of equipment for food processing, the cleaning and sanitation of the processing equipment and the processing plant, are the key factors to ensure food safety. Factors affecting cleaning and sanitization come from different aspects, including physical factors, chemical factors, biological factors as well as environmental factors. A combination of Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practices (GMP), and Sanitation Standard Operating Procedures (SSOP) serves as the foundation for the cleaning, sanitation, and maintenance of food processing facility and environment. This chapter summarizes the cleaning and sanitation mechanisms and detailed procedures applied in food processing plants, and the cleaning, sanitation, and maintenance of food processing equipment of representative categories.

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M3 - Chapter

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SP - 333

EP - 353

BT - Food Engineering Series

PB - Springer

ER -

Equipment Cleaning, Sanitation, and Maintenance

Abstract

Publication series

All Science Journal Classification (ASJC) codes

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